Chef Flower's Cracked Wheat Pilaf is an authentic Cypriot bulgur side dish featuring toasted vermicelli, tomatoes and stock, ready in under 20 minutes. This family recipe stands out for its crispy vermicelli base and gentle simmer that keeps the grain moist without becoming mushy.
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Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.
Store covered in the refrigerator for up to 3 days; reheat gently with a splash of stock over low heat until warmed through.
small saucepan with lid · tea towel
No. The recipe creator specifically requests not to substitute the vermicelli, as it creates the distinctive golden, crispy texture that defines this pilaf.
Either works equally well. Use chicken stock for richer flavor or vegetable stock for a lighter dish. Ensure your choice isn't high in salt before adding additional seasoning.
Simmer for 4 minutes until the mixture is moist but not watery. After removing from heat, cover with a tea towel and the lid, then let stand 10 minutes before serving.
It pairs well with plain yogurt spooned on top, and complements grilled meats or vegetables as a side dish.
Yes. Prepare through step 3, then reheat gently with a splash of stock before the final 10-minute rest. Store covered in the refrigerator for up to 3 days.
